- 2 1/2 cups chicken stock/broth divided
- 2 cups whole milk
- 4 tablespoons butter divided
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese shredded
- 4 strips bacon (or 2-3 thick-cut slices)
- 1 lb. jumbo shrimp peeled and deveined
- kosher salt to taste
- black pepper to taste
- thinly sliced green onions for garnish (optional)
Bring 2 cups of the chicken broth, the milk (2 cups),
3 tablespoons of the butter, and a pinch of salt to a gentle boil in a
medium sized pot. Add the grits and whisk together. Simmer for 10-15
minutes, or until grits are soft and creamy, whisking every few minutes.
Cover and set aside off heat – they will finish softening up while they
the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set
aside on a paper towel lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional). Cook in the bacon grease until only just cooked- about 2 minutes per side.
Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
Stir in the cheese to the grits (1 cup) until melted.
the shrimp mixture over the grits, making sure to spoon some of the
liquid from the skillet over the grits, and sprinkle with the bacon
pieces and sliced green onions, if using. Serve immediately.
Recipe courtesy of Bowl of Delicious